The Study of Catfish (Pangasius hypophthalmus) Freshness by Handling with Different Systems
| dc.contributor.author | Friski, Yogi | |
| dc.date.accessioned | 2013-03-01T04:00:36Z | |
| dc.date.available | 2013-03-01T04:00:36Z | |
| dc.date.issued | 2013-03-01 | |
| dc.description.abstract | The objective of this research was to determine the differences of freshness level of catfish were treated with different systems. By using the experimental method that is experimenting with giving different treatment to the system handling. To conducted comparative studies with the parameters used are organoleptic assessment (such as appearance, color, flavor, and texture or elasticity of fish meat), pH, total bacterial colonies (TPC) and total volatile base (TVB). Observations made during storage 0 hours, 3 hours, 6 hours, 9 hours, and 12 hours. Based on the results of organoleptic, pH, TPC, TVB has been done, it can be concluded that treatment with ice for handling catfish is better than the cold water. | en_US |
| dc.description.sponsorship | N. Ira Sari; Suparmi | en_US |
| dc.identifier.other | sumarni | |
| dc.identifier.uri | http://repository.unri.ac.id:80/handle/123456789/2384 | |
| dc.language.iso | other | en_US |
| dc.subject | Fish Patin | en_US |
| dc.subject | Organoleptic | en_US |
| dc.subject | Cold Water | en_US |
| dc.subject | Ice | en_US |
| dc.subject | Quality Fish | en_US |
| dc.title | The Study of Catfish (Pangasius hypophthalmus) Freshness by Handling with Different Systems | en_US |
| dc.type | student Paper Post Degree | en_US |